CRUST:

• In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency.
• Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), stir together, and then compress the dough into two even balls
• Place one of your dough balls between two large pieces of parchment paper and roll it to a ⅛” thickness, making sure your dough is an even thickness throughout.
• Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment. Repeat this rolling and peeling process with your other dough ball.
• With one of the rolled balls, remove one side of the parchment and carefully lay that side face down into a 9-inch pie dish, then remove the top layer of parchment
• Carefully shift the dough to ensure it is lying flat within the pan and along the sides. Tuck under the remaining excess dough around the edges to form your crust
• Make a peace sign with your pointer and middle fingers on one hand, and place it along the edge of your crust. With the pointer finger of your other hand, pointing toward the center of the peace sign, pull back the dough in the center of your fingers. This will form a crimp. Repeat along the edge of your crust until complete.
• To form your quarters, with your other rolled dough circle, measure and cut two strips that are as long and tall as the pie. Take a knife and dock (make small marks) across the center of your pie crust from the edge, down the sides, across the center, and back up. Turn your pie plate 90 degrees and repeat the docking process. You should have a “+” of docked marks now. Be sure to not cut through your crust when you dock, you just want to lightly mark it.
• Put a little bit of water in a cup and, using your finger, dab into the water and then dab it across one of the docked lines. Grab one of your pieces of dough and line it up along that line, and with a wet finger, pinch/lightly rub the bottom and edges of the strip of dough into those docked marks to “melt” the dough together. Now, your pie should be split into two halves.
• For your final quarters, take your second long strip of dough and cut it in half, repeating with both halves the process of wetting your docked marks and pinching/rubbing the dough into the bottom and sides (being careful as you connect it in the center to your other dough strip). Now you have your quarter pie crust!
• Place your crust in the fridge for at least 15 hours to allow the crust to get nice and firm before baking. This is key to your quarters holding and your crust baking without collapsing!
• Preheat your oven to 425F
• Once your dough in the pie dish is chilled, remove it from the fridge and prick the bottom and sides of your crust along the pan (not the center dough that’s making the “+”) with a fork to prevent the crust from puffing while it bakes. Tear a sheet of 15”x15” parchment paper, fold and cut into four equal squares, crinkle. Crinkle each square of parchment paper and lay one carefully in each quarter of your pie. Pour your baking weights into each section, smoothing out to lay flat
• Bake your chilled crust for 18 minutes, remove it from the oven, and carefully remove each of the pieces of parchment paper with the baking weights. Return your pie crust to the oven and bake for an additional 5 minutes, until the inside bottom of your crust is no longer wet-looking. Cool completely before adding your fillings

CRUMBLE TOPPING (for apple and strawberry quarters):

• In a bowl, combine your oats, flour, brown sugar, cinnamon, and salt
• Add in your cubed cold butter and give a quick stir before rubbing your butter into your dry ingredients until you have coarse crumbles
• Set in the fridge while you prep your fillings

CHERRY FILLING:

• For the cherries, stir together your cornstarch and water until dissolved
• In a medium pot, add your cherries, sugar, lemon juice, and cornstarch slurry. Stir and place over medium-high heat, continuing to stir until lightly thickened, about 5-10 minutes
• Remove from the heat immediately and pour into a heat-safe bowl to cool to room temperature (about 35 minutes)

STRAWBERRY FILLING:

• If using fresh strawberries, halve and quarter them before adding them to a medium pot
• Add sugar and zest to the berries and stir. Place the pot on the stove over medium-high heat
• Once the mixture thickens, add the lemon juice, boil, and stir in your cornstarch
• Allow mixture to reduce by at least a third, stirring regularly
• Remove from heat and allow to cool to room temperature

BLUEBERRY FILLING:

• In a bowl, stir together sugar, cinnamon, salt, and flour. Add blueberries and any juices and stir to coat
• Add lemon juice and stir to coat

APPLE FILLING:

• Peel your apples and cut them into ½-inch slices, removing the core.
• In a bowl, stir together your cut and peeled apples, cinnamon, flour, salt, and sugar. Then, mix in your lemon juice. Keep your cubed butter in the fridge until you’re ready to assemble!

ASSEMBLY

• Preheat oven to 325F
• Once your pie crust is cooled, pour each filling into their respective quarter, dotting your apple pie quarter with the cold, cubed butter. You may need to remove a little of the goo from your strawberry quarter if it seems too full. Allow your fillings to “dry” in the crust for 10 minutes, uncovered at room temperature
• Split your crumble topping between your apple and strawberry pie quarters; don’t be afraid to pile it high!
• Your cherry and blueberry quarters will have a top crust. Remove your rolled crust from the fridge and cut it into thin strips using a pastry or pizza cutter. Make a lattice crust on your cherry pie by laying 3 vertical strips (cutting off any excess) and then laying horizontal strips one at a time, over one vertical strip and over the next. For the blueberry, form another lattice or cut into small pieces and lay on top as desired.
• Beat an egg with a splash of water to make an egg wash. Brush the raw crust lightly with the egg wash and sprinkle with coarse sugar
• Wrap the edges of your pie crust (the part that’s already spent time in the oven) with foil to prevent the crust from browning too quickly in the oven
• Bake your quarter pie for 60-65 minutes, rotating it halfway through the bake and removing the foil along the edges. Your top crust should be golden in color when finished
• Cool for at least 30 minutes to an hour before serving to allow your fillings time to set